Hi and welcome to my blog Clairejustine

Fashion and lifestyle from a mum of 4 from Nottinghamshire.

Showing posts with label Easter. Show all posts
Showing posts with label Easter. Show all posts

Thursday, 17 April 2014

Thorntons Easter Egg Review...



We all have a sweet tooth in our house and are big fans of yummy chocolate. Milk chocolate probably tops the wishlist, preferably Thorntons. We also all love running, so what nicer treat than chocolate after a good work out? fruit first of course!

I was over the moon when I was asked if Thorntons could send me a selection of their Easter eggs. Me chocolate? Thorntons! Oh yes please. With all the fuss around doing London marathon and staying in London last week, I was a bit low on our usual Easter stockpile. A good start to Easter week then with a delivery of goodies.

I love their chocolate and my lovely husband (in case he is reading) often treats me to something from their range. When we first met years and years ago, as a special treat he used to buy me a bag of their rum truffles. Now my treats on special occasions have turned to a nice big a box of continental chocolate, yes I am greedy!! My husband knows a way to make me smile is through Irregular Choice shoes or Thorntons chocolate, fact :)



At Easter all of our 4 children still love receiving Easter eggs, even my eldest son who is nearly 20, loves them. Then again who doesn't?!. Our family tradition is every Easter Sunday they wake dad up and ask him to hide all the eggs, all named up and then they spend ages trying to find all of their own. There are always a few eggs that do not get found for hours, wait too long and Dad eats them!! The kids start panicking searching everywhere, the shed, the washer, the cooker. Eventually all is well, they all have their own pile of eggs. They then do swaps trying to get their favourites.


Looking back I was about 5 or 6 when my first memories of Easter come to mind. Thorntons was a big part of that. My Grandma buying me Easter eggs from Thorntons. She worked for them and would always proudly give me an Easter egg from the shop. I remember how cool it was, receiving an egg which always had my name on it. No one could touch my egg, this was Claire's egg. This was special, this was a Thorntons Egg...

About this post-

I got sent a selection of Easter treats for the purpose of this post. I was not paid for this post and all thoughts are my own honest opinion.

Wednesday, 16 April 2014

Jelly Bean Easter Nest Cupcakes : Guest Post...


Pretty vanilla cupcakes each topped with butter cream and a chocolate nest of Jelly Belly "eggs". You can use any Jelly Belly beans for decoration but the Ice Cream Parlour mix is especially pretty with egg like speckles!



Makes 12

For the cakes-
  • 125g softened butter or baking margarine
  • 125g caster sugar
  • 2 eggs - beaten
  • 125g self raising flour - or plain flour with a tsp of baking powder added
  • ½ tsp vanilla essence
  • pinch salt
  • 1 - 2 tbs milk


For the butter cream-

This quantity will be enough to pipe the frosting onto the cakes - if you are going to spread the frosting you can reduce the amounts by a third.
  • 100g softened butter
  • 200g icing sugar
  • Green food colouring
  • 1 - 2 tbs milk

For the Chocolate Nests
  • 40g butter
  • 1 ½ tbs golden syrup
  • 1 ½ tbs cocoa powder
  • 1 ½ tbs white granulated sugar
  • 50g shredded wheat - crushed


Method

For the cakes-
  • Cream the butter and sugar together with a hand held mixer or in your stand mixer. 
  •  Add the eggs together with a tablespoon of the flour and beat well.
  • Sieve the flour, baking powder, vanilla essence and salt and fold into the batter. 
  • If the batter is very stiff add the milk to loosen the mixture.
  • Line a bun tin with fairy cake cases. 
  • Fill each case 2/3 full with batter and bake at 190C / GM 5 for about 12 - 14 minutes.
  • The buns are done when risen and springy. 
  •  Remove from the oven and allow to cool for 5 minutes then removed from the tin.


For the butter cream-
  • The secret to fluffy butter cream is to beat the butter really well before you add any sugar. 
  • Place the butter in a bowl and beat with an electric hand mixer until soft and fluffy. 
  • Slowly add the icing sugar beating as you go. 
  • Add the milk to loosen the mixture. 
  • Add the food colouring a few drops at a time until the frosting is the colour you require. 
  • You can also make your buttercream in a food processor, again beat the butter well before adding the icing sugar, milk and colouring.

For the chocolate nests-
  • Place the butter, syrup, cocoa powder and sugar into a small saucepan and heat gently, stirring all the time, until melted. 
  • Remove from the heat and stir in the crushed shredded wheat.
  • Dollop teaspoons of the mixture onto a piece of greaseproof paper or silicon baking mat and shape into nests by flattening and hollowing out the centre. 
  • Allow to cool and set.

Decoration-
  • Pipe or spread the butter cream onto each cake, top each with a chocolate nest filled with a few Jelly Belly jelly bean "eggs".

About this guest post-

Recipe, styling & photography by Helen Best-Shaw (fussfreeflavours.com) for Jelly Belly UK

Friday, 15 March 2013

Easter Chocolate Cup Cake...


Servings: 18 – 20

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients for cake
  • 115g (4 oz) Stork tub
  • 115g (4 oz) castor sugar
  • 2 eggs, large
  • 115g (4 oz) self-raising flour, sieved together with
  • 1 tablespoon cocoa, and
  • ½ teaspoon baking powder
Chocolate Icing

  • 85g (3 oz) Stork tub
  • 1-2 tablespoons milk
  • 1 heaped tablespoon cocoa
  • 225g (8 oz) icing sugar (less 1 tablespoon), sieved

To decorate

  • Mini chocolate Easter eggs


Method

  • To makes cakes, place all the ingredients together in a mixing bowl and beat together with a wooden spoon until well mixed 2 - 3 minutes.
  • Place teaspoons of the mixture in 18 - 20 paper cases or 12-14 muffin cases place in patty tins.
  • Bake on the second shelf from top of a preheated oven 190°C, 170°C fan, Gas 5 for 15 - 20 minutes.
  • Cool on a wire tray.
  • To make chocolate icing, place all ingredients in a mixing bowl and beat until smooth.
  • Either spread or pipe over the cakes in a nest effect and decorate with Easter eggs.



Recipe and photo credit by Stork



Monday, 16 April 2012

Instagram And Creative Mondays Blog Hop Week 16....




Hello and welcome to Creative Mondays hosted by Clairejustineoxox andJudyh-jsThoughts where you can link up all your creative post each week.... what have you all been up to this week?
Been a busy few weeks with all 4 children off school and my husband having a week off work.We've had Easter,a birthday,day trips out,learning my youngest two to ride their bikes ,races and even started painting my bedroom yesterday but now can't rest until it's done!!

I've not been very creative this last to weeks due to not much time although I have been enjoying taking photo's on my new phone so here is my last 2 weeks in photos...





















Now it's your turn to show us what you've been up to....

Saturday, 7 April 2012

Welcome To The Weekend Easter Blog Hop...

Hello and welcome to the weekend blog hop a time to find new blogs and new follower's.Link up your blogs,Twitter,Facebook,Google + page Linky Followers or Pinterest page...


Here are the rules....


Please only family friendly blogs only!!!

1.) Follow me clairejustineoxox in number 1 spot on Google friends connect.

2.) Follow Nekky from Reflexions in number 2 spot my co-host on Google friends connect.

3.) Visit and read some great blogs and follow ones you like.

If you are a new follower please leave a comment so we can follow you back...
 
Happy Easter everyone :):):)

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Click here to enter your link and view this Linky Tools list...

Friday, 6 April 2012

Billington’s Easter Carrot Cupcakes...



Ingredients

  • 375g Billington’s Light Brown Muscovado Sugar
  • 360g Vegetable oil 
  • 1tsp Nielsen-Massey vanilla essence
  • 5 Medium eggs
  • 375g Allinson plain flour
  • 2 tsps Baking powder
  • 1tsp Sodium bicarbonate
  • 1tsp Cinnamon
  • 1/2 tsp Ground nutmeg
  • 1tsp Salt
  • 430g Grated carrot
  • 120g Coarsely chopped pecans
  • 75g Desiccated coconut 
  • 75g Canned pineapple, pressed and drained thoroughly 
  • 3 *12 Cup American sized muffin tins
  • 26 paper muffin cases

Golden Cream Cheese Icing

  • 150g Cream cheese
  • 150g Softened, unsalted butter
  • 220g Billington’s Golden Icing Sugar
  • 1 teaspoon Nielsen-Massey vanilla essence

Yellow Marshmallow Chicks

  • 20g Powdered gelatin
  • 20ml Cold water
  • 540g Billington’s Golden Caster Sugar
  • 160g Golden syrup
  • 200ml Water
  • 1tsp Nielsen-Massey vanilla essence
  • 6 Drops liquid yellow food colouring
  • Cornflour to coat
  • Brownie pan: 2 of 10*12*2 inch pans

Method

  • Preheat oven to 175 degrees
  • In a big bowl, sift the flour, baking powder, sodium bicarbonate, spices and salt
  • In a separate bowl, whisk Billington’s Light Brown Muscovado Sugar, eggs, oil, and vanilla essence, until combined.
  • Add wet mixture to dry ingredients and beat well.
  • Add carrots, pecans, coconut and pineapple, and stir until combined. 
  • Line 12 cup American sized muffin tins with paper cases. 
  • Fill each cupcake line 3/4 of the way with the batter. 
  • Bake 22-25 minutes-rotating trays at the 18-minute mark if you have an uneven oven. Test the cupcake with a wooden skewer-if it comes out clean with no wet batter, remove from oven-otherwise let cook for another 5 minutes. 
  • Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost.

Golden Cream Cheese Icing

  • Beat cream cheese and butter well until smooth with an electric mixer.  
  • Add Billington’s Golden Icing Sugar into 4 parts until well combined.
  • Stir in the vanilla essence. 


Yellow Marshmallow Chicks

  • In a large mixing bowl, add gelatin and cold water and stir. 
  • Let gelatin sit and swell or ‘bloom’.  Line the brownie pan with greaseproof paper.
  • In a large saucepan, add 440g Billington’s Golden Caster Sugar, golden syrup and water and stir to combine. 
  • Brush the sides down with water to remove any sugar crystals stuck to the sides. 
  • Bring to the boil, add a sugar thermometer and cook to 120 degrees C.  
  • In a food processor mix 100g Billington’s Golden Caster Sugar and 2 drops of yellow food colouring and blitz until yellow and fine. 
  • Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture.
  • Whisk thoroughly until thick bubble gum like strands form.  
  • Add vanilla essence and food colouring.
  • Spray everything with pan spray - spatulas, brownie pan spoons, hands, etc. 
  • Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2 cm high. 
  • Sprinkle liberally over the top with yellow sugar.
  • When rested, using a greased Easter chick cookie cutter, cut into shapes. 
  • Take cut chicks and dip in the remainder of the yellow sugar. 



Vanilla Easter Cup Cakes...


 Serves: 12

Preparation time: 15 minutes Cooking time: 20-25 minutes

Ingredients

  • 220g butter or margarine, room temperature
  • 220g caster sugar
  • 2 large eggs, beaten 25g Rachel’s low fat vanilla yogurt
  • 220g self raising flour, sifted
  • 2 tbsp Rachel’s low fat vanilla yogurt

Icing

  • 250g icing sugar
  • 80g unsalted butter, room temperature
  • 25g Rachel’s low fat vanilla yogurt




Method

  • Pre-heat the oven to 180°C/350°F/Gas Mark 5.
  • Line a cup cake or muffin tray with paper cases.
  • Beat together the butter and caster sugar until light and fluffy.
  •  Add the eggs a little at a time.
  • Fold in the flour and yogurt.
  • Spoon the mixture into the paper cases until half full.
  • Bake in the oven until golden brown and springy to touch or test using a skewer, if it comes away clean the cakes are ready.
  • Leave them to cool on a wire rack.
  • Meanwhile prepare the icing.
  • Begin by beating the butter and icing sugar until pale and well mixed, ideally using an electric mixer.
  • Add the yogurt and continue to beat on medium to high speed until the icing is fluffy.
  • The longer you beat the lighter the icing.
  • Spoon the icing into a piping bag fitted with a star piping nozzle. 
  • In a circular motion swirl the icing around each cake.
  • Decorate with mini eggs.

Per serving

345kcal,
 Protein 2.6g,
 Carbs 43.4g,
Fat 17.7g,
 Sat Fat 10.9g,
Fibre 1.2g,
Sugar 33.5g,
Salt 0.4g

Cosr per serving £0.15


Recipe and photo credits- Rachel's

Borderfields Chocolate Chip Easter Muffins...

Makes 12 (Approximately)



Ingredients

2 Eggs

250ml milk

125ml Borderfields cold pressed rapeseed oil

200g unrefined sugar

2tsp vanilla extract

4 tsp baking powder

1tsps bicarbonate of soda

400g plain flour

100g white chocolate chips

100g plain chocolate chips

Preheat the oven to 200°C

Method

Place the eggs, milk, Borderfields oil, sugar and vanilla extract in a large mixing bowl and beat together.

Sieve in the baking powder, bicarbonate of soda and flour into the oil mixture.

 Add the chocolate chips and mix until blended.

Line a muffin tray with muffin cases and fill each case to just below the top with the muffin mixture.

 Place in the oven for 20 minutes or until firm to the touch.

Once cool, decorate with chocolate icing and more chocolate chips. For Easter muffins decorate with mini eggs.

Credits Borderfields

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